Garlic Flavor Mixture / Mixture / Farsan / lasuni Farsan

Ingredients:

4 Cups Sev / Omapodi

¼ Cups Peanuts

¼ Cups Roasted Dal (Pottukadalai)

6 – 7 Cloves Garlic (slightly crushed)

2 – 3 Sprig Curry Leaves

½ tsp Red Chili powder / 1 – 2 Green chilis (as per your preference)

Salt to taste

3 Tbsp Oil or Ghee

Method:

1.  Heat ghee or oil in a pan and fry peanuts, roasted dal in medium low flame and put it in mixing bowl.

2.  Next put curry leaves fry (don’t allow to burn) in medium low flame and put it in mixing bowl

3.  Now put crushed Garlic and fry it in medium low flame and again put it in mixing bowl.

4.  Lastly put green chili (chopped) fry it and put it in mixing bowl, if you are using chili powder then put it directly in mixing bowl.

5.  Finally sprinkle salt and toss till all the ingredients are mixed well.

6.  Cool it completely and store it in an airtight container.

Note:

*  Be careful will fry green chili and curry leaves be’z it splutter a lot.

*  If you are using Red chili powder then you can put it directly in the mixing bowl or if ypu use green chili then have to fry it.

*  Need to give slight crush to the garlic (With the help of mortar pestle crush one by one with 1 or 2 hit).

*  Here you can play with your own flavors or ingredients like instead of garlic you can add chat masala or slight touch of pepper powder or crushed powder, or else by adding Kara sev or broken Chakli etc.

*  Be careful with salt be'z we have already added salt while making sev.

Thanks and Regards,

Latha

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Thenkuzhal Murukku

Ingredients:

2 Cups Rice Flour

¼ Cup Urad Dal Flour

3 Tbsp Butter + oil

¼ tsp Hing

1 ½ tsp Cumin Seeds

Salt to taste

Oil (for deep fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put Rice flour and Urad Dal Flour, hing, cumin seeds, salt, butter and oil mix it well and now add water and knead dough (it should be soft dough with out any cracks)

2.  Now take a small ball from the dough and fill the Murukku press and press it on the backside of the grease laddle and flip it in hot oil and deep fry it in medium flame.

3.  Cook both side till the “shhhhhh” sound ceases.

4.  Drain it properly and now repeat the process with rest of the dough.

5.  After cooling it completely store it in airtight container.

Note:

Always cover the dough with damped cloth to avoid drying of the dough.

Thanks and Regards,

Latha

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Thattai / Rice Crackers

Ingredients:

2 Cup Rice flour

2 Tbsp Urad dal Flour

2 Tbsp Roasted Chana Dal Flour (Pottu Kadalai)

¼ tsp Hing

1 tsp Red Chili Powder

1 Tbsp Chana Dal (soaked)

1 Tbsp Urad Dal (soaked)

2 Tbsp Ghee / Buter / Oil

Salt to Taste

Oil (for Deep Fry)

Methods:

Firstly for Urad Dal Flour, dry roast the urad dal in low flame until nice aroma rises and then cool down and grind it in mixer and make a fine powder (important step sieve this powder be’z we don’t to leave any granules in it) or else you can use store brought flour also.

1.  In a mixing bowl put all above mentioned ingredients except oil (For deep Fry) mix it well and make soft dough by adding sufficient water.

2.  Make equal sized balls and keep it covered with damped cloth.

3.  Take two plastic sheets, grease it with oil and place one ball at a time and cover with another greased sheet and flat the ball with the help of flat base bowl.

4.  Now with the help of your fingers press it and make thin and even disc. Then take off the upper sheet and prick the disc with the help tooth pick or fork.

5.  Now very carefully take off the disc on your hand and put it in hot oil and fry it in low flame, flip it and cook other side also evenly the ‘sshhh’ sound ceases.

6.  Now drain in paper towel and repeat the process with rest of the balls.

7.  Store it in an airtight container.

 

Thanks and Regards,

Latha

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Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Sev / Omapodi / Plain Sev / Sada Sev

Ingredients:

2 Cups Besan

1 Cup Rice Flour

Salt to Taste

2 – 3 Tbsp Butter / Ghee

2 Tbsp Ajwain

3 – 4 Tbsp Hot oil

Oil (for Deep Fry)

Methods:

1.  Sieve besan and Rice flour and put salt, ghee or butter, hot oil and ajwain and mix well.

2.  Now add water and make dough in a sticky form. (Please be careful dough should be sticky not so watery or hard.)

3.  Now take a small ball by applying water in your hand and put it in sev mould / sev press and press it in an hot oil in a circular motion and once it is done flip it carefully.

4.  Now drain it properly and repeat the process with rest of the dough.

5.  After cooling store it in an airtight container.

This is the Jada sev, for thin sev, process and ingredients are same but you need to make ajwain extract

Ajwain extract:

1.  Firstly dry roast the ajwain and put it in warm water and leave it for 15 – 20 minutes and then pulse it in mixer and drain it.  Your ajwain extract it ready.

*Instead of ajwain use ajwain extract and be careful with water adjust it accordingly.

Note:

Dough should be sticky (please be careful)

If you find hard to press sev on oil it means dough is hard then sprinkle little water to loosen the dough.

I used this press (you can use any presser in which you are more comfortable)

*For thin sev we can’t use ajwain as it is be’z the ajwain seeds will block the presser and will not allow the sev to come out.

Thanks and Regards,

Latha

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Copyright © Latha’s Kitchen

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Kaara Seedai

INGREDIENTS

2 cups Rice Flour

1/2 cup Roasted chana dal powder (fine powder)

1 tsp garlic paste

½ tsp Red chili powder

¼ tsp Asafoetida

½ or less tsp turmeric powder

1 tsp Cumin seeds

Salt and Water as per requirement

2 tbsp oil/butter/ghee

Oil (For deep Frying)

METHOD

           

1. Take rice flour in a beaker add roasted chana dal powder.

          

2. Now add all the dry ingredients with garlic paste and oil.  (Dry ingredients like red chili powder, asafoetida, turmeric powder, cumin seeds and salt.)

                 

3. Mix well and then add water to make smooth dough and keep it covered for 15 – 20 minutes.

4. Start making small balls as shown in picture and divide into batched and keep it aside. (for even frying balls should be in same size or shape)

                    

5. Now deep fry all the balls till it turns in golden brown color, remove from the oil and transfer it to the plate with absorbent paper.

6. Bring it to room temperature and store it in an air tight container

Note:

To avoid bursting, need to sieve roasted chana powder properly.

Don’t put too much pressure while making small balls 



Thanks and Regards
Latha